Baby spinach, chicken and pine nut barley salad

A hot winter salad to drive the sniffles away

• 100g pearl barley

• 3 Sheepdrove chicken fillets, boneless and skin removed (or alternative chicken fillets)

• 250g baby spinach leaves

• small bunch of parsley, chopped

• small bunch of mint, chopped

• 200g cherry tomatoes

• 100g pine nuts, toasted

• juice of 1 lemon

• 4tbsp extra virgin olive oil

• a handful of dry berries, such as cherries or cranberries

• sea salt and pepper

Serves four

1) Pre-heat oven to 200ºC.

2) Place the pearl barley in about a litre of hot water and cook on a medium heat for about 20 minutes until soft. Drain and discard the water.

3) Place the tomatoes in the pre-heated oven, drizzle with 2tbsp of olive oil and roast them for 25 minutes.

4) Heat the remaining olive oil in a non-stick pan and add the chicken. Season with sea salt and pepper and cook for about 5 minutes on each side until the chicken is cooked through. Set aside to cool.

5) Place the barley, spinach, parsley, mint, tomatoes and pine nuts in a large bowl and mix gently.

6) Slice the chicken and add to the salad along with the lemon juice. Season to taste, toss gently and serve immediately.